Creamy Chicken Noodle Soup Recipe

Introduction

This creamy chicken noodle soup is a comforting and hearty dish perfect for chilly days. It combines tender chicken, fresh vegetables, and a smooth cream base for a satisfying meal.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups egg noodles
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup heavy cream
• 6 cups chicken broth

Instructions

1. Step 1: In a large pot, bring chicken broth to a boil. Add sliced carrots and celery, and cook until vegetables are tender, about 8–10 minutes.
2. Step 2: Stir in the shredded chicken and egg noodles. Cook until the noodles are tender, about 7–9 minutes.
3. Step 3: Lower the heat and slowly add the heavy cream, stirring gently. Heat through but do not boil to prevent curdling.
4. Step 4: Season with salt and pepper to taste, then serve warm.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream.
• Add fresh herbs like thyme or parsley for extra flavor.
• Use homemade chicken broth for deeper taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if the soup has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this soup?

Yes, leftover cooked chicken works perfectly. Just shred it and add it to the soup when the noodles are cooking.

Can I freeze creamy chicken noodle soup?

Freezing creamy soups can change the texture, causing the cream to separate. If freezing, consider omitting the cream and adding it fresh when reheating.

Creamy Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This Creamy Chicken Noodle Soup is a comforting, hearty dish perfect for chilly days. Tender chicken and fresh vegetables simmered in rich broth, combined with creamy goodness and soft noodles, make for a deliciously warming meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins and Dairy

• 2 cups cooked chicken, shredded or diced
• 1 cup heavy cream

Vegetables

• 1 cup carrots, diced
• 1 cup celery, diced

Carbohydrates and Liquids

• 6 cups chicken broth
• 2 cups egg noodles or preferred noodles

Instructions

1. Cook Chicken and Vegetables: In a large pot over medium heat, add the chicken broth along with diced carrots and celery. Bring to a simmer and cook until the vegetables are tender, about 10-15 minutes. Add the cooked chicken to warm through.
2. Add Noodles: Stir in the noodles and continue to simmer until they are cooked al dente, usually 6-8 minutes depending on noodle type.
3. Incorporate Cream: Lower the heat and slowly stir in the heavy cream, mixing well to combine. Heat gently to avoid curdling, allowing the soup to become creamy and rich.
4. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot for a comforting meal.

Notes

• Use freshly shredded chicken from leftover roast or rotisserie chicken for best flavor.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but cream provides the richest texture.
• Do not boil after adding cream to prevent curdling.
• Egg noodles work best; substitute with gluten-free noodles if desired.
• Soup can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: Chicken Noodle Soup, Creamy Soup, Comfort Food, Dinner Soup, Easy Soup Recipe